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No Churn Oreo Fudge Ice Cream is super sweet, easy to make, and sure to satisfy all of your cookies and cream cravings! With only 5 ingredients needed to make a batch of this no churn ice cream, it’s sure to become a favorite recipe in your kitchen.
They say that money can’t buy you happiness. However, money can buy you the five inexpensive ingredients you need to make Oreo ice cream… So I’d argue that money can totally buy you happiness!
All you need to make this decadent dessert is Oreos, heavy whipping cream, sweetened condensed milk, hot fudge, and an optional (but highly recommended) dash of vanilla extract.
The prep time for this recipe is just 15 minutes, which is great!
However, I’ll be frank with you – you do need to wait about 6-8 hours to actually enjoy your cookies and cream masterpiece. While the wait just may tear you apart, I promise it’s so worth it! After those hours in the freezer, the ice cream reaches the most perfect creamy consistency that will have you going back for more and more.
If you’re an Oreo fanatic like I am, this recipe is right up your alley. I am obsessed with all things cookies and creme!
The no-churn ice cream is a sweet concoction that’s rich with Oreo flavor! Notes of chocolate cookies and sweet vanilla filling are present in each and every bite of this delicious ice cream.
Oh, and you mustn’t forget the hot fudge drizzle on top of course! For me, it’s what ties this beauty up in a gorgeous bow.
Ingredients for no churn Oreo fudge ice cream:
- Oreos – You’ll need 20 to 30 of these bad boys. With all the fun flavors they have on the market lately, I still recommend keeping it classic with this key ingredient.
- Heavy whipping cream – This is a VERY important ingredient when it comes to creating that creamy consistency! Don’t substitute it with anything else.
- Sweetened condensed milk – Sweetness and creaminess are both contributing factors of this sugary ingredient.
- Hot fudge topping – I suppose you could call this one optional… But I don’t know why you ever would.
- Vanilla extract – Just a dash is all that’s needed to create more sweetness and depth.
What makes this no churn?
Typically when you make a tradition ice cream recipe, you will churn it in a really cold ice cream insert in an ice cream maker prior to putting it in the freezer.
This recipe doesn’t require that extra step so no worries if you don’t have an ice cream maker! You won’t need it! You’ll just need a freezer-safe container.
How long will no-churn Oreo fudge ice cream stay fresh?
In an airtight container in the freezer, this ice cream will stay fresh for up to 3 months!
I love having it stay fresh for that long, although it never seems to make it the full 3 months in my house.
What’s the best way to crush the Oreos?
A food processor will likely be the easiest way to crush the Oreos.
However, if you don’t have one on hand, that’s okay! You can simply pop the Oreos in a large zip-top baggie and crush them with a rolling pin or mallet.
I scream, you scream…well, you know the rest!
No Churn Oreo Fudge Ice Cream
- 20-30 Oreo cookies
- 2 cups (473 ml) heavy whipping cream
- 14 ounce (397 ml) can of sweetened condensed milk
- ½ cup (152 g) hot fudge topping
- Optional ½ teaspoon vanilla extract
- With a food processor (or zip top bag with a mallet, rolling pin or any other item to smash with) crush and chop up the Oreos. Make sure to leave some larger pieces. After crushing and chopping set them aside.
- Using a stand mixer with the whisk attachment or electric hand mixer and large bowl, pour the whipping cream into the bowl and mix until stiff peaks are formed.
- Pour in the sweetened condensed milk to the whipped cream. Gently fold in to combine.
- If you choose to add the vanilla extract, go ahead and add that to the mixture and continue to fold in. By adding the vanilla you will get a sweeter taste, leaving it out results in more of a milk and cookies vibe.
- Add in ¾ of the crushed/chopped Oreos. Stir to combine everything. Reserve that last ¼ Oreos for the topping.
- Pour the ice cream into a freezer safe container. I like to use a bread loaf pan because it is the perfect size.
- Heat up the hot fudge for about 20 seconds in the microwave (timing will depend on your microwave). You want it to be pourable but not super hot. Stir and pour it over the ice cream. I like to make 3 straight lines, longways, with mine and then you run a knife through it to make swirls throughout the ice cream.
- Add the last ¼ of crushed/chopped Oreos to the top of your ice cream.
- Cover the ice cream tightly and freeze overnight or 6-8 hours. You want to make sure it is really frozen for best results.
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